recipe review: teriyaki tilapia with herb salad

i spent a rainy saturday afternoon/evening doing meal prep and drinking wine. it was nice because i've been doing all of the things and i needed some quality time at home. i made a batch of my beloved muffin tin frittatas with red bell pepper, scallions, smoked cheddar, and chicken & bacon sausage from big fork. i had smoked sausage and frozen broccoli on hand, which seemed like a sign to make smoked sausage & broccoli. i had some leftover mixed veggies from a previous meal so i dumped those in as well because why not? also made some roasted carrots with this honey ginger white balsamic vinegar that i picked up during my trip to wisconsin earlier this month. 

i'd picked up some frozen tilapia from target and also had some leftover teriyaki sauce from the last recipe i tried out. this teriyaki tilapia with herb salad sounded easy enough, so i made it for dinner saturday night and had some leftovers with roasted carrots tonight. i used microwavable brown rice since it's a pantry staple of mine. once the rice was warm, i put it in a bowl and added a teaspoon each of dried cliantro and dried basil. i only used a 1/4 teaspoon of cayenne pepper and i definitely felt it, lol. i think i threw in 3 scallions that i'd sliced, and the juice of 1 lime. the fish itself was kinda blah even though i sprinkled some pepper on each piece before basting with the teriyaki sauce. gotta break out some sort of garlic next time, maybe? i'd make the rice again, though.

recipe review: slow-cooker sesame turkey wraps

i'd had my eye on this one for a while and decided to give it a try for meal prep purposes. i can't seem to find the exact version of the recipe i clipped from the magazine, but this one is a close enough version for this purpose. the ingredient list for the original version goes like this:

• 3 1/2 pounds bone-in turkey or chicken thighs, skin removed
• 1 cup prepared sesame stir-fry sauce or teriyaki sauce
• 1/4 cup water
• 1 16-ounce package broccoli slaw mix
• 12 8-inch tortillas, preferably whole-wheat, warmed
• 3/4 sliced scallions

i used chicken thighs because i already had some in the freezer. i couldn't find a sesame stir-fry sauce so i went with teriyaki instead. my package of broccoli slaw mix was only 12 ounces instead of 16 ounces, and i skipped the tortillas and scallions.

i seasoned the chicken with black pepper and garlic powder before putting them in the slow cooker, because, well, why not? i didn't use any salt because i didn't know how salty the teriyaki sauce would be and i figured i could always add salt later. i cooked the chicken on high for 3 hours, let it cool for about 20 minutes or so before removing the bones and shredding the meat, and then let the chicken/slaw mixture sit in the crockpot for...i dunno, 15 minutes or so before transferring it to a container?

i would definitely make this again. so far this week, i've tried it with leftover fried rice (win) and leftover roasted potatoes (also win). i'm a fan of stir-fries in general so this was really right up my alley. i'd be interested in trying it with turkey thighs to see if there are any noticeable differences in taste/texture. i might also add some onion powder to the seasoning step because again, why not?